Rinse quinoa under cold water in a fine-mesh strainer.

In a saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, cover, and reduce heat. Cook for 15 minutes until liquid is absorbed.

In a skillet, heat olive oil over medium heat. Sauté minced garlic and sliced mushrooms for about 5 minutes until golden.

Add spinach to the skillet and cook until wilted, about 2 minutes.

Fluff cooked quinoa with a fork and add it to the skillet. Mix well to combine.

Serve warm, optionally drizzling with more olive oil or sprinkling with parmesan cheese.